Winter Stew with Pork, recipe, food
There’s about 5 inches of snow on the ground now, and I need mid-calf boots so I can comfortably walk my dog in it.
Meanwhile, I’m scouring my cookbooks – Rachael Ray and Betty Crocker – looking for the most wholesome and quickest soups, stews and chili’s to put in a pot for dinner.
This is what is on the menu tonight:
Winter Vegetable Stew with Pork (best of Rachael and Betty):
Makes 4-6 servings
2 T. EVOO
1-3 boneless pork chops, cut into bite-sized pieces
3 cloves or more garlic, smashed or sliced
1 pound crimini mushrooms (or Portobello) halved
1-2 medium zucchini, quartered lengthwise and cut into 1” pieces
1 medium onion, halved and thinly sliced
Salt and pepper to taste
1-2 c. chicken stock or broth (I used my own stock)
1 can (15 oz) chick peas/garbanzo beans, drained
1 ½ t. ground cumin (I used pepper flakes)
1 can (28 oz or 2-15 oz) diced tomatoes – I use the garlic & onion spiced one
2 T. fresh or dried rosemary, finely chopped
Crusty bread or seasoned croutons (optional)
In a medium pot over moderate heat, sauté garlic, mushrooms and pork chops in olive oil, 2-3 minutes or until pork is no longer pink. Add zucchini, onion and season with salt & pepper. Sauté another 5 minutes. Add chicken stock/broth & stir. Add garbanzo beans, cumin, tomatoes & rosemary. Bring stew to a bubble, reduce heat to low and simmer, 10 minutes.
Serve in soup bowls with crusty bread or sprinkle with seasoned croutons.
Enjoy! Mmmmm….so zesty and warming!
